Description
Salty crackers topped with quick stovetop toffee and melted chocolate for a crisp, snappy candy everyone loves.
Ingredients
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Saltine crackers: ~180–200 g (35–40 crackers; 1 sleeve)
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Unsalted butter: 227 g (1 cup)
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Light brown sugar, packed: 200 g (1 cup)
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Fine sea salt: 1 g (¼ tsp), plus flaky salt to finish
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Pure vanilla extract: 5 ml (1 tsp)
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Semi-sweet or dark chocolate chips: 340 g (12 oz; ~2 cups)
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Optional toppings: toasted chopped pecans or almonds (60 g; ½ cup), sprinkles (20 g; ~2 Tbsp)
Instructions
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Prep Pan & Base: Line a 33×23 cm (13×9 in) pan with a parchment sling. Arrange crackers in a tight, single layer. Preheat oven to 180 °C/350 °F.
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Make Toffee: Melt butter in a saucepan over medium heat. Stir in brown sugar and fine salt; bring to a boil and cook, stirring, 2 minutes until glossy and homogenous.
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Bake Until Bubbly: Pour toffee over crackers; spread evenly. Bake 8–10 minutes until the surface is vigorously bubbling and deep amber (or 146–150 °C/295–302 °F if using a thermometer).
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Add Chocolate: Remove pan; immediately sprinkle chocolate chips over hot toffee. Wait 2–3 minutes, then spread smooth. Drizzle in vanilla as you spread.
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Finish & Set: Sprinkle flaky salt and toppings. Cool 20–30 minutes at room temperature, then chill 20–30 minutes until firm. Lift with parchment and crack into pieces.
Notes
For a mini 8×8 in (20×20 cm) batch, halve all ingredients and bake 7–9 minutes.
To prevent bloom, don’t rush to the fridge—let the chocolate begin setting at room temp first.
Try holiday twists like Peppermint Bark (white chocolate + crushed candy canes) or Peanut Pretzel (mini pretzels + chopped peanuts).
- Prep Time: 10 minutes
- Cook Time: 10 minutes